Crispy Chili Garlic Tofu Slaw (Printable)
Golden tofu in chili-garlic glaze atop sesame snap pea slaw; quick, vibrant, plant-based main in 50 minutes.
# List of ingredients:
→ Crispy Tofu
01 - 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tbsp cornstarch
03 - ½ tsp salt
04 - 2 tbsp vegetable oil
→ Chili Garlic Sauce
05 - 2 tbsp soy sauce
06 - 1 tbsp rice vinegar
07 - 1½ tbsp chili garlic sauce (such as sambal oelek)
08 - 1 tbsp maple syrup or agave nectar
09 - 1 tsp toasted sesame oil
10 - 2 cloves garlic, finely minced
11 - 1 tsp fresh ginger, grated
→ Sesame Snap Pea Slaw
12 - 7 oz snap peas, thinly sliced on the bias
13 - 1 medium carrot, julienned
14 - 2 cups (2 oz) red cabbage, finely shredded
15 - 3 spring onions, thinly sliced
16 - 2 tbsp toasted sesame seeds
17 - 2 tbsp rice vinegar
18 - 1 tbsp toasted sesame oil
19 - 1 tsp soy sauce
20 - 1 tsp maple syrup or agave nectar
→ Garnish
21 - Fresh cilantro leaves
22 - Lime wedges
# Steps:
01 - Pat the tofu cubes dry thoroughly with paper towels. Place in a mixing bowl and toss with cornstarch and salt until every piece is evenly coated.
02 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu cubes in a single layer and fry, turning occasionally, until all sides are deep golden and crispy, about 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
03 - In a small bowl, whisk together the soy sauce, rice vinegar, chili garlic sauce, maple syrup, toasted sesame oil, minced garlic, and grated ginger until well combined.
04 - Wipe out the skillet and return it to medium heat. Pour in the sauce and cook, stirring constantly, until it slightly thickens, about 1 to 2 minutes. Add the crispy tofu and toss vigorously to coat every piece evenly. Remove from heat.
05 - In a large bowl, combine the snap peas, julienned carrot, shredded red cabbage, sliced spring onions, and toasted sesame seeds. In a separate small bowl, whisk together the rice vinegar, toasted sesame oil, soy sauce, and maple syrup to make the dressing. Pour the dressing over the slaw and toss until everything is well coated.
06 - Divide the slaw among serving plates. Top generously with the chili garlic glazed tofu. Garnish with fresh cilantro leaves and lime wedges. Serve immediately.
# Expert Advice:
01 -
- The tofu gets genuinely crispy, not the sad soggy kind that makes people say they hate tofu.
- That chili garlic glaze is sticky, sweet, and hot enough to make your lips tingle without requiring a glass of milk nearby.
- The slaw stays crunchy for days, so leftovers taste just as exciting as the first plate.
- Everything comes together in under an hour with ingredients that are easy to keep stocked.
02 -
- Do not crowd the pan when frying tofu, because steaming is the enemy of crispiness and cubes that touch each other will soften where they meet.
- Toss the tofu in the sauce off the heat if you want to preserve maximum crunch, since even thirty seconds too long on the burner will soften the coating.
- Baking at 200 degrees Celsius for 25 to 30 minutes is a worthy alternative to frying if you want to stand at the stove less, though the texture will be slightly different.
- Use gluten free tamari instead of regular soy sauce if you are cooking for someone who needs to avoid gluten.
03 -
- Freeze your tofu first, then thaw and press it for a sponge like texture that absorbs the glaze more deeply and crisps up with an almost chicken like bite.
- Toast sesame seeds in a dry pan just before using them, because the ones sitting in your pantry for six months have lost everything that makes them worth eating.